Colored bread sticks

Preparation:

Preparation: Peel the salami and cut it into 16 slices, about 1/2 cm thick. Also cut 16 slices of provola, about 3 mm thick. Take 4 red and 4 yellow pickled pepper cloves; drain them and spread them well on a chopping board; using a small glass, cut 16 circles of the same diameter as the cacciatorino. After buttering the ends of the breadsticks, place 1 slice of salami, one of provola, 1 circle of pepper with holes in the center on each; at the end, on the tip, add 1 drained olive. Arrange the breadsticks in a radial pattern on a round plate, alternating 1 red pepper with 1 yellow and so on.